Water Profile for Belgian beers

[hopbrad]

I use RO water and the 2 salts I have available are Calcium Chloride and Sulfate.
I have 23 gallons planned. all the same mash and boil, then splitting it up into different carboys and yeasts.
About 90% Pils, 10% table Sugar.

I need to get my act together and play aroung with Bru'n water but i havent done that yet. Was thinking 3-4+- tsp of CC, 2+- tsp sulfate in the mash to get my pH in check, about 2:1. nothing in the sparge. and 1-2 tsp of each added to the boil.

I plan to go for around 1.064 OG. Pull off 10 gallons for the saison, then add Table sugar for the Golden Strongs/Tripels to 1.076-78 range.
wlp 500, 530, Saisonstein Monster and some duvel yeast i cultured.

also is wheat out of style for the strongs/tripel? like 5%+-

edit: hops are Styrian and Saaz, warrior to bitter. about 25-30 ibus

 

[mabrungard]

I have no idea what those additions would do for your water. But, I do find that a Saison benefits from a modest sulfate content to help dry the beer finish. You will need some calcium sulfate (gypsum) to do that.

 

[hopbrad]

Thanks, i started messing around with Bru'n water. I choose Chimay. I can get pretty close to their profile with my gypsum and Calcium Chloride additions. but way off on Bi-carbonate. is that a problem?

 

[mabrungard]

The bicarbonate content is only a tool that is used for producing a desirable mash pH. It can be way off from the values reported in those profiles...as long as your mashing pH is where you want it to be.